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Sunday, September 19, 2010

Homemade Oreos

I am a girl who kind of likes to be taken care of. I am not really high maintenance, I just appreciate people doing things for me that I don't really like to do myself. My girls even know about the "magic" chute that exists at my mom's house still; you put dirty clothes down it and they magically appear clean and folded in your room without much delay.
I have always really liked to eat good food but never motivated enough to actually have to cook it on my own. My family had a really good laugh when a few months after getting married, someone told Ryan that he looked like he had gained a few pounds and that it must be all of my good cooking.
But eight years into marriage and three kids later, I have discovered that I actually don't mind to cook that much. Baking is my favorite because, hey, I have a huge sweet tooth, and I get to eat the end product, but making good meals for my family has grown into something that I actually don't abhor.
Anyway, this avoidance of cooking has led me to be lacking in knowledge about many things in the kitchen. The first time I saw these were at a church fundraiser. I was like, you can make homemade oreos? Are you serious? The girl who made them said, "yeah, they are from Paula Deen." I just smiled and thought to myself, Should I know who that is? So when I saw this on my friend Christy's blog, I knew I had to try them. Especially since I know who Paula Deen is now!

Homemade Oreos
by Paula Deen

2 boxes Devil's food cake mix
4 eggs
2/3 c vegetable oil
1 8 oz. package of cream cheese, softened
1/2 c butter, at room temperature
3 c powdered sugar
1/2 t vanilla

Preheat oven to 350.
Line cookie sheets with parchment paper.

In a large bowl, combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch pieces of the batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with your fingertips. Bake for 8 to 10 minutes until a slight indentation remains when lightly touched. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.
In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the sugar and vanilla and mix until the icing is smooth. Spread half of the cookies with the icing and top with remaining cookies. Store in the refrigerator in an airtight container.

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